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crispy browned Irish whiskey salmon with a lemon wedge on a white platter
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5 from 20 votes

Irish Whiskey Salmon

If you love salmon my Irish Whiskey Salmon is going to become one of your all-time favorites. This flavorful dish might even turn a salmon hater into a salmon lover. It's perfection on a plate!
Prep Time10 mins
Cook Time15 mins
Marinate1 hr
Course: Entree
Cuisine: Irish
Keyword: Irish Salmon, marinated salmon, Whiskey Salmon
Servings: 4
Calories: 375kcal
Author: Chef Dennis Littley


  • 4 salmon fillets 5- 6 ounces each
  • 4 ounces smoked salmon
  • ¼ cup Irish whiskey or bourbon
  • 2 tablespoons honey
  • ¼ cup cider vinegar
  • 1 teaspoon thyme dry or fresh - finely chopped
  • 1 tablespoon Italian Parsley finely chopped
  • 1 ½ teaspoons grated lemon zest
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • Mix together all the ingredients (except the salmon) together to make the marinade.
    *Make sure the honey is fully incorporated into the marinade.
  • Reserve 3 tablespoons of the marinade to use when serving the salmon
  • Place the salmon fillets in a baking dish or ziplock bag and pour the remainder of the marinade over the salmon. Make sure to get both sides in the marinade.
    Refrigerate for at least one hour up to 4 hours. You can marinate the salmon longer but I wouldn't advise going longer than 8 hours.
  • After marinating, wrap the pieces of smoked salmon on the top side of the salmon fillets. The smoked salmon does not have to go all the way around the fillet.
    *You want the slices of smoked salmon on the top of the fish so it can crisp up.
  • Preheat oven to Broil
  • Place the salmon with the marinade in a baking dish, smoked salmon side up. Brush the salmon liberally with the marinade and place the baking dish under the broiler.
    Broil the salmon for 8-10 minutes or until it starts to get nicely browned on top. This should yield a crispy on the outside and moist on the inside salmon, just a touch underdone. If you prefer well-done salmon, reduce the broiler temp to 400 and continue to cook for 3-4 minutes longer after the initial broiling.
  • Feel free to baste the salmon with the marinade in the baking dish once during the process.
  • Use the reserved marinade to baste the salmon before serving.


Calories: 375kcal | Carbohydrates: 9g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 367mg | Potassium: 856mg | Fiber: 1g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg